Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup Recipe

Posted on October 12, 2014 13 Comments

Soup season has arrived and I am always looking for new and delicious soups that my family will enjoy. As I have mentioned before, my husband will only consider soup a main dish if it is super hearty – and let me tell you, this soup is loaded!

Serve it with some crusty french bread (or better yet, make Homemade French Bread and knock the pants off your family and friends!) and you have the perfect meal for a chilly fall day!

5.0 from 2 reviews

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Cheesy Ham and Potato Soup Recipe

Author: Six Sisters' Stuff

Recipe type: Main Dish

Cuisine: American

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 8

A cheesy, hearty soup made from scratch (no Velveeta required!)- perfect for a chilly fall day!

Ingredients

• 4 cups potatoes, diced (you can peel them, but I prefer to leave the peel on - I used red potatoes)
• ½ cup onion, diced
• 1 cup carrots, sliced
• 1 cup frozen peas (optional, but my kids loved them)
• 2 cups ham, cooked and diced
• 2 (14.5 oz) cans chicken broth
• salt and pepper to taste
• 6 tablespoons butter
• 6 tablespoons flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded

Instructions

1. In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
2. In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
3. Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
4. Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
5. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

(Recipe adapted from Food.com)

Warm, comforting, mild and delicious.  I'll be making this again soon. From www. six sistersstuff.com

Sesame Chicken

Sweet Slow Cooker Sesame Chicken Recipe

 

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Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

 

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• ½ cup soy sauce
• ½ cup diced onion
• ¼ cup ketchup
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 2 teaspoons cornstarch dissolved in 3 Tablespoons water
• Sesame seeds

Try Probiotic Pearlsª Today and Save $3.

 

Instructions

1. Start by seasoning chicken lightly with salt and pepper and place into crock pot.
2. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
3. Pour over chicken.
4. Cook on LOW for 4 hours or on HIGH 2 hours,
5. or just until chicken is cooked through.
6. Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
7. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
8. Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
9. Shred chicken with two forks and then return to pot and toss with sauce before serving.
10. Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!     From familyfreshmeals.com

I didn't add the red pepper flakes to make it more kid friendly.  It was yummy and easy.

JUNE 27, 2008

Creamy Chicken Enchiladas

14.1K

These are, without question, the best best best best BEST chicken enchiladas ever. Ever! They are drizzled in a creamy, cheesy sauce and baked until golden and bubbly.

Creamy Chicken Enchiladas are one of my favorite meals ever! :)

Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p

I got this recipe from one of my students in the recipe class I taught at the scrapbook store. She made it one night and brought it in for all of us. I was instantly hooked. Here’s the scrapbook page we made in her honor:

Try this one tonight! You won’t regret it :D

Creamy Chicken Enchiladas

 Print Recipe

 
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. 

Melt butter in large skillet over medium heat. 

Add rotel and saute 1 min. 

Stir in cream cheese and chicken and cook, stirring constantly 

until cream cheese melts. 

Spoon 2-3 tablespoons of chicken mixture down center of each 

tortilla. Roll up tortillas and place seam side down in a lightly 

greased 9×13 baking dish. Sprinkle with Monterey Jack cheese,

 and drizzle with whipping cream. 

Cover with foil and bake at 350 degrees for 30 min. 

Take off foil and cook for another 15 mins, or until top is 

golden brown.

Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz3A6fY9MpM
Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#uvUUBwwoHgSS8EvL.99

CROCKPOT ITALIAN CHICKEN

THU, 30 JUL 2009 BY CHRISTY {THE GIRL WHO ATE EVERYTHING}

529K+

I know, I know…everyone has this recipe but on the off chance that you don’t you must add it to your repertoire. I had my beautiful baby boy Weston and have been very busy. Although I’m not back to cooking, I made a few things before I had the baby that I hadn’t posted yet. This is Austin’s favorite meal and I wanted to make it for him before I had the baby. We call it “Batman Pasta” because of the bowtie pasta and it makes my kids excited to eat it. I prefer it with rice but pasta is good too. It’s super easy…a perfect throw-in-the -crockpot-while-you-are-at-church-on-Sunday meal. You can do it with whole chicken breasts, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

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Crockpot Italian Chicken

Ingredients

• 4 chicken breasts
• 1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
• 1 (8 oz) package cream cheese, softened
• 1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Add Avocados from Mexico for Fresh Flavor

 

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

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Read more at http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html#soDh3EHdA56oIOxO.99

I have to keep track of this because when I made it both of my kids actually ate and enjoyed it.  I'm making it for the second time tonight so, we will see if it is still a winner.  Fingers crossed.

Sweet and Spicy Cross Rib Roast from Mels Kitchen Cafe

Slow Cooker Sweet and Spicy BBQ Pot Roast

60 COMMENTS JULY 9, 2010

Pot roast comes in many forms, I am learning. Take this recipe for instance. Billed as “pot roast,” it differs in flavor and ingredients from the classic pot roast I grew up eating but still manages to be mighty tasty. And the bonus is that it has a secret ingredient you can quiz your dinner guests about.

Any guesses? Don’t cheat and look at the recipe below…

Ok, I’ll tell you. Root beer.

The carbonated, sweet root beer combined with the mildly spicy enchilada sauce and kicky hot sauce pairs into one of the most delicious and tender roasts I’ve had in a long time. Even though the end result has flavors a bit different than a traditional pot roast, we still served this up with potatoes since the drippings from the roast made a tasty, flavorful gravy. Fantastic recipe and oh, so needed for those days that just scream “PULL OUT THE CROCKPOT, MAN!” Thanks, Emily!

P.S. Road Trip Update: We made it. Grumpy and safe, we made it. A big thank-you to pre-scheduled blog posts, Crayola window markers, dollar store toys, copious amounts of dark chocolate M&M’s, and Homeward Bound, which we watched no less than 58 times. I’ll be back on track soon to catch up to your comments/emails.

One Year Ago: Hoisin Chicken Rice Bowls
Two Years Ago: Sticky Coconut Chicken

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Slow Cooker Sweet and Spicy BBQ Pot Roast

YIELD: SERVES 8-10

Note: I used to avoid recipes that called for browning the meat before adding it to the crockpot. Unnecessary, I thought! But I’ve since changed my ways, realizing that a quick sear in a hot pan can add a delicious dimension of flavor that is well worth the extra few minutes. Also, the leftovers of this roast, combined with some BBQ sauce make phenomenal BBQ beef sandwiches

INGREDIENTS

• 4-7 pounds boneless chuck roast, trimmed of large areas of fat
• 1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)
• 2 tablespoons vegetable oil
• 1 can root beer (if you use a brand other than A&W, please don’t tell my husband)
• 1 can (around 9-ish ounces, the size of a soup can) red chile enchilada sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (I like the Tapatio brand)
• 3 tablespoons cornstarch
• ¼ cup of water or milk

DIRECTIONS

1. Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.
2. Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.
3. Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

Recipe Source: adapted from Emily, a reader, originally from Southern Living Easy Weeknight Favorites

melskitchencafe.com

This was quite good.  I used a chipotle hot sauce and probably only put in half of what it called for to make sure it wasn't too hot for the kids. I also only had half the amount of enchilada sauce it called for.  So, it definitely wasn't too spicy.  I may try it as written next time.  I actually had to put the sauce in a pot and simmer it to get it to thicken, my crockpot had cooled down quite a bit when it was time for the sauce, but it was yummy too.

Cafe Rio Pork

cafe rio sweet pork

prep time: 2 minutes

cook time: 8 hours

yield: 2 lbs pork

serving size: 1 cup each

tender, juicy pork that tastes just like cafe rio!

ingredients

• 1 pork shoulder/butt -3 to 4 pounds
• 1 old el paso sauce packet (roasted garlic)
• 1 cup root beer (a&w)
• 2 cups light brown sugar

Place the pork in a slow cooker. mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). place the meat back in the sauce and cook on low for an additional 2 hours.instructions

1. serve immediately.

notes

rumor has it that dr pepper or coke are the preferred pops for cafe rio, but with this roasted garlic sauce root beer seemed to bring out the best flavor.

I don't know if mine tasted as sweet as Cafe Rio's but it was very tasty and so easy to throw in the crockpot.  The Old El Paso sauce packet was a liquid in a packet that I found in the Mexican aisle at Smith's.